Recipe

This is the perfect supper on those days when a knife and fork seem like just too much work. It’s instantly comforting, but is lively enough to make one feel invigorated rather than stultified by eating it. And although to many, replacing the milk with coconut milk, dispensing with the flour and butter, the roux, altogether, and taking the Southeast Asian route rather than the traditional one, might seem an abomination, I love it so much better than the anyway more laborious-to-prepare original.

Children may prefer the lime reduced and the chile removed. I think it is perfection as it is.